Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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17 результатів
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Документ Advantages of poultry meat for consumers(2023) Strashynskyi, Igor; Marynin, Andriy; Polishchuk, Iryna; Baida , YanaToday, further strides are being made in improving the healthiness of processed poultry products; in particular, offering products with reduced salt, nitrites, and fat. For example, the sodium concentration in chicken nuggets (i.e., sodium chloride required for extracting the salt-soluble proteins from the meat to facilitate binding/gelation during cooking) can be reduced to some extent by partially replacing with potassium/calcium chloride without affecting consumer acceptance.Документ Features of the color of slaughter poultry carcasses as a defining characteristic of appearance(2023) Strashynskyi, Igor; Marynin, Andriy; Chiriev, A.; Motsna, AnnaДокумент Evaluation of indicators of honey of different origin(2023) Sviatnenko, Roman; Marynin, Andriy; Poznyak, OksanaRecently, the development of the Ukrainian honey market creates opportunities for the development of agriculture and increasing the income of beekeepers. In particular, the increase in honey production can contribute to the development of other industries, such as the cosmetic and pharmaceutical industries, where honey is an important component. In general, the prospects for the development of the Ukrainian honey market are considered quite promising and favorable for the economic development of the country. The work is devoted to research on the determination of organoleptic and physicochemical parameters of honey of various origins. It was established that all experimental samples of honey (buckwheat, sunflower, floral and linden) meet the requirements of DSTU 4497:2005 "Natural honey. Technical conditions" (State standard of Ukraine) and are of high quality.Документ Useage of alternative sources of protein in meat production(2021) Strashynskyi, Igor; Marynin, Andriy; Shkirdov, DmytroToday in the world there is a shortage of dietary protein of animal origin and at the same time the irrational use of by-products of the meat processing industry. In the production of meat products, the lack of animal protein is mainly compensated by protein of plant origin.Документ Use of glycine in food products(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, Maksym; Polishchuk, IrynaWhen assessing the quality of food products, special attention is paid to their taste and aroma. Nutrition physiology considers taste and flavoring substances as important components of food that improve digestion by activating the secretion of digestive glands and contribute to the health improvement of intestinal microflora.Документ Usage of protein-like raw materials of animal origin in technology of meat semi-finished products(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, MaksymIn many countries of the world, meat occupies a significant part of the diet and is the main food, and depending on preferences, the amount of meat in national dishes can vary from 100% (steak) to 10% (pizza). Today, there is a tendency in the world to limit the consumption of meat products. The shortage of raw meat and the constant dynamics of the decline in the purchasing power of the population of Ukraine coincides with the global trend of developing innovative products and recipes for meat products with improved organoleptic properties.Документ Peculiarities of use of food fibers in the meat industry(2021) Strashynskyi, Igor; Marynin, Andriy; Ryshkanych, RomanFood fiber plays an important role in the modern world in the field of nutrition, as it has the ability to provide the human body with nutrients that have a positive effect on well-being and overall health.Документ The using of emulgators in the composition of complex food additives in the technology of meat products(2021) Strashynskyi, Igor; Marynin, Andriy; Omelchenko, MaksymCurrently, in conditions of decreasing in the resources of raw meat materials, the using of raw materials of non-standard quality (for example, frozen meat with a long storage period, with a high content of fat and connective tissue, meat with signs of PSE, RSE and DFD), manufacturers are forced not only to constantly maintain the quality of their products, but also to ensure a reduction in its cost. В даний час в умовах зменшення ресурсів м'ясної сировини широко поширене використання сировини нестандартної якості (наприклад, заморожене м'ясо тривалого зберігання, з підвищеним вмістом жиру і сполучної тканини, м'ясо з ознаками PSE, RSE і DFD), виробники змушені не тільки постійно підтримувати якість своєї продукції, але й забезпечувати зниження її собівартості.Документ Protein preparations of animal origin in technology of meat semi-finished products(2020) Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Stelmakh, ValeriiaThe use of collagen proteins improves the consistency and structural and mechanical characteristics of meat products, eliminates fatty edema in the manufacture of culinary products, achieve the desired homogeneity of the meat product, reduce losses during heat treatment and storage, and thus ensure high yield and good quality of finished products. The properties of collagen industrial protein preparations depend on both the input raw material and its chemical composition, and on the methods of production. Застосування білків колагену покращує консистенцію і структурно-механічну характеристики м'ясних продуктів, усуває жирові набряки при виготовленні кулінарних виробів, досягти бажаної однорідності м’ясного продукту, зменшити втрати при термічній обробці та зберіганні, а отже, забезпечують високий урожай та хорошу якість готової продукції. Властивості промислових білкових препаратів колагену залежать як від вхідних речовин сировини та її хімічного складу, а також щодо способів виробництва.Документ Characteristics of polyamide covers for sausage production(2020) Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Bozhenko, LarysaThe most common modification method is hydrothermal treatment. The advantages of this method are a reduction in strength and an increase in the functional and technological properties and nutritional value of raw materials. This type of treatment is used in the production of protein stabilizers, hydrolyzates, liver and blood sausages, as well as pâtés, herbs, and jellyfish. At the same time, the disadvantages of this method are the loss of dry substances with broth, raw materials are subjected to double heat treatment, the stabilizer yield is below 100%, and the need for additional energy costs due to the long treatment, which ranges from 1,5 to 8 hours. Найпоширенішим методом модифікації є гідротермічна обробка. Перевагами цього методу є зниження міцності та збільшення функціональних та технологічних властивостей та харчової цінності сировини. Цей вид обробки використовується у виробництві стабілізаторів білка, гідролізатів, печінкових та кров’яних ковбас, а також паштетів, трав та желатину. У той же час, недоліками цього способу є втрата сухих речовин з бульйоном, сировина піддається подвійній термічній обробці, вихід стабілізатора нижче 100 % та потреба в додаткових енергетичних витратах через тривалу обробку, яка коливається від 1,5 до 8 годин.